Grilled Carrot-Zucchini Salad with Cumin Dressing, Couscous & Ricotta

Directions

1. Bring the broth to a boil, then pour it over the couscous, stir, cover, and let stand for 10 minutes before fluffing with a fork.
2. Wash and dry all fresh produce.
3. Peel, trim, and quarter the carrots lengthwise, then halve them crosswise; place in a medium bowl.
4. Trim the zucchini, quarter lengthwise, then halve crosswise; add to the carrot bowl.
5. Preheat a grill pan, grill, or skillet over medium-high heat.
6. Drizzle the vegetables with oil, season with cumin, garlic powder, Dijon, honey, salt, and pepper, and toss to coat.
7. When the pan is hot, grill the vegetables, turning occasionally, until lightly charred and fork-tender, about 6–8 minutes. Transfer to a plate and let cool.
8. Zest and juice the orange into the same bowl used for the vegetables, then whisk in the olive oil, Dijon, honey, and spices to form the dressing.
9. Pick mint leaves from stems, finely chop, and add to the dressing along with the roughly chopped pistachios.
10. Halve and pit the avocado, scoop out the flesh, and dice it; add to the dressing.
11. Combine the grilled vegetables with the cooked couscous, then fold in most of the dressing. Top with ricotta and drizzle with the remaining dressing.
12. Divide the salad among plates or bowls and serve.